Gluten is the protein in wheat flour. Understanding gluten is key to many aspects of baking. It is a strange and wonderful revelation when gluten is extracted from a dough. Once you have seen it you can comprehend the techniques and processes that either promote or reduce gluten development.

Yeast is a useful ingredient in cookery. Yeast is used as a raising agent to make a dough mixture light with an 'open texture'. Yeast is a biological raising agent. It is a single cell living organism called 'bakers yeast' or saccharomyces cereviciae.